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Palestine Sauce Bourgeoise

Peel and cut a dozen Jerusalem artichokes into round balls, put them into a stewpan, and toss them over the fire with a little butter and sugar until well covered. Mix with the artichokes one-half tablespoonful of flour, then stir in slowly three teacupfuls of white sauce. Boil the artichokes very gently until quite tender, season the sauce with a small quantity of salt, thicken it with a liaison of eggs, and stir it briskly by the side of the fire, but do not boil it again. It is then ready for serving.